LABORATORY FOR FOOD TECHNOLOGY
The device consists of an envelope, a roller for shaping a loaf, three repose chambers, a stretch unit and a thermostat. At the same time, analysis can be done for three samples. The force required to stretch the dough is recorded on the computer through the Extensograph program.
It is used to determine the resistance to stretching of dough characterized by the quality of flour, that is, dough properties during processing and baking.
Contact:
email: sekretar@tfzv.ues.rs.ba
+387 56 260 190
+387 56 261 072
http://www.tfzv.ues.rs.ba/